Progress in confectionery production

Confectionery industry has a long history. It goes back into ancient times. It goes back into ancient times. It starts with the discovery of honey.

Ancient people learnt to mix honey with chopped fruit and nuts. It was a delicious sweetmeat. This was the first confectionery item in the world. When in the middle ages cane sugar was brought to Europe it was used for the production ofsugar sweets.

Chocolate was first brought to Europe by the Spaniards in the 16th century. At that time it was used as a beverage. Later on the manufacture of chocolate candies was started in France. The first chocolate candies consisted of ground cocoa beans and sugar and were prepared by the mere mixing of these two ingredients.

The 17th century was a period of considerable progress in confectionery. Many new types of confectionery goods appeared. But till the end of the 18th century most of the processes in confectionery production had been carried out manually (by hand) or by water-driven machines. The invention of steam power engines by James Watt gave rise to the development of confectionery machinery as well.

Nowadays all the processes in confectionery production are done by machines. At a chocolate producing plant cleaning and grading machines free raw beans of foreign bodies, such as clay, metal, stone, fibre, etc.

Various roasters, fired by gas or coke, are usually installed at modern plants for roasting cocoa beans. Removal of shell and germ is also carried out by machines. The cocoa bean from which the shell and the germ were removed is called a nib. Nibs are fed into the hopper of a grinding mill which grinds them into a liquor. The liquor is pumped to a pressing machine for extraction of cacao-butter. At this stage of pro­duction cocoa powder can be made. If chocolate is to be produced the liquor is passed to the melangeurs or mixing machines (mixers) and some sugar is added to the mass.

The treatment of conching imparts very fine physical structure to chocolate and improves its taste. After conching the chocolate is moulded, cooled and wrapped. This procedure is almost entirely automatic at modern confectionery factories.

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Пантюшина Майя Митрофановна

Английский язык.

Рабочая программа, методические указания, контрольные задания и тексты для чтения для студентов заочной формы обучения 2 курса факультета Технологический Менеджмент специальностей: 260201

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Подписано к печати: 11.03.09

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